White Chicken Enchiladas




White Chicken Enchilada’s – Joyful momma’s Kitchen



Welcome Pinners!  Thanks for visiting.  There have been hundreds of comments and questions on this recipe (White Chicken Enchiladas) so I want to make some of the answers known up front.  :)  After you make these, you will probably want to try a few of my other VERY popular recipes that are similar

White Chicken Enchiladas:

  1. This recipe calls for diced green chilies.  Don’t let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
  2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
  3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
  4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
  5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions. (Need more freezer meal ideas?  I’ve got a ton!)

Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out.

*These are seriously so so good*

Chicken Enchiladas with Green Chili Sour Cream Sauce

Chicken Enchiladas with Green Chili Sour Cream Sauce


  • 10 soft taco shells
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies


  1. Preheat oven to 350 degrees. Grease a 9x13 pan
  2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
  5. Pour over enchiladas and top with remaining cheese.
  6. Bake 22 min and then under high broil for 3 min to brown the cheese.

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    • says

      Cook chicken with onions green pepper salt and pepper cover in pan and simmer til done then shred chicken. For sauce I use one can cream of mushroom soup, 8 oz of sour cream, 1 can of Rotel tomatoes and chilies, 1 small can diced green chilies and 1 small can drained black olives . Mix these and warm on stove. Place a thin layer in bottom of baking pan then arrange filled tortillas overtop. Pour remaining sauce over enchiladas. Cover with layer of shredde Monterey Jack cheese. Bake 375 degrees until bubbly and cheese is toasty. Ny family has enjoyed this recipe for many years and is a favorite

    • tamara valdiserri says

      I saute the chicken in butter and a little canola oil. I sprinkle the chicken with salt, pepper and chili powder. I make the chicken ahead of time, and add a little of the remaining juice to the shredded chicken. I let the chicken sit in the fridge for a few hours, to soak up the juice, before assembling them. Awesome recipe!

  1. says

    I wanted to post again saying that I made these tonight and they were SO SO SO SO good. My husband literally shoveled them into his mouth and kept complementing me! I added a little bit of chili powder to the chicken mixture and added garlic powder, onion powder, black pepper, and dried cilantro to the cream mixture which made it extra yummy! (I’m a spice-aholic!) Thanks so much!

    • says

      Soft Taco Shells = smaller flour tortillas – flour is usually sold by what it is used for (smaller for tacos – larger for burritos) the smaller packages say white flour – tacos or burrito size – the burrito ones are like three times bigger than anyone’s head – so those would not be ideal! I am going to try flour and possibly switch back over to corn – hubby is Mexican so we will see what he says!

  2. says

    These sound delish! I’m going to add onions and some sour cream inside the enchiladas and make the rest according to this recipe. Can’t wait. Making these babies tonight!

  3. says

    Honestly, best Enchiladas I’ve had in a long time! I love Mexican food and this is just the BEST. The sour cream turns into a queso type taste once its all baked. Just follow the recipe carefully.

  4. says

    I grew up on a very similar version of these enchiladas. We make the sour cream sauce the same but also dip the corn tortillas in a traditional enchilada sauce before we roll them and add sliced green onion to the filling. You can also make them with ground turkey or beef and layer like a lasagna instead of rolling. It all tastes the same in the end. The key is the sour cream sauce, what you do with the rest is up to you! I’ve never added cheese to the top before, I’m going to try that!

  5. says

    I use half sour cream/ half very softened cream cheese(low fat), and also caramelized bits of onion…sometimes a dash of chipoltle. A hint of smokey flavour adds so much : )

  6. says

    This recipe is SO close to my grandma’s recipe! I don’t use chiles, though. I use extra hot green chile salsa (La Victoria) and I’ve given up on rolling them. It’s so much easier to whip them out layered-style. They freeze really well, too!!!

  7. says

    I make a similar “enchilada” with flour tortillas and I use cream of chicken soup(instead of cooking a mixture of broth and a roux)with the sour cream and chiles. I add a little of it to the chicken inside of the tortilla as well as on top and finish with mozzarella and jalapenos.

  8. says

    These are just awesome. I shredded my own monterey jack and also some white sharp cheddar. I probably added about a cup more cheese to the top than it called for. The only other change I would make is I would take a little bit of the sauce that you make and put inside of the enchiladas with the meat mixture.

  9. says

    I’m making these now, can’t wait for the timer to go off. Of course I did taste a little bit of the sauce before I poured it over the enchiladas and it was sooo good, so I’m sure the rest of the dish is going to be great too. I do agree with @cweedy that next time I’ll most likely use some of the sauce for inside the enchiladas too.
    Thank you for such an easy recipe, found you on pinterest.
    Alos, @Elise, the enchiladas aren’t spicy to me. I can handle heat (love mild Ethiopian food, and even then that’s spicy), but I think these would be ok for you. My husband also doesn’t like too much spice, but these I know he’ll be ok with.

  10. says

    Tastes great and have made them twice. My sauce doesn’t thicken, though (still tastes wonderful). Any suggestions as to what I am doing wrong? Pinned from pinterest :-)

  11. says

    I’ve been making a dish *very* similar to yours for years and it’s always a huge hit! Tonight, I followed your recipe :) The enchilada’s are in the oven now and smell incredible! Found you on Pinterest… love your Blog :)
    (I always use flour tortillas for chicken, corn for beef or pork)

  12. says

    I’m a vegetarian and I made these tonight using vegetarian “chicken”. I warmed the chicken in enchalada sauce in a skillet first. I also added black olives to the top.

  13. says

    Great Recipe! Just needs a few additions..I seasoned the chicken with paprika, cayenne and pepper. For a quick way to make pulled chicken, all you have to do is boil it in quartered pieces(about 10-15min) already seasoned. I also added a couple of tablespoons of kosher salt to the water(like you would for cooking pasta). I too, added sauteed, caramelized onions with brown sugar and diced yellow pepper to the chicken/chz mixture. I bet cilantro and some diced tomatoes would be good on top!!

  14. says

    You can make the enchiladas before and the just make the sauce right before baking would be my recommendation. I bet you could also make the sauce and just store it separately and pour on top just before baking. That would be a great way to do it. Enjoy!

  15. says

    Easy, Creamy, and Tasty. I took advice from previous comments…..I diced and caramelized a medium onion then added to chicken mixture. I also added salt, chili powder, onion powder, and garlic powder to the chicken mixture as well. I bet this would be tasty with ground beef/ground turkey as an alternative.

    Well done J. Momma!

  16. says

    My mom makes a recipe similar to this although hers has a few more ingredients. It is absolutely DELISH and one of our family’s favorites! This looks so close to what hers is like. Do you use corn or flour tortillas in this recipe?

  17. says

    Also found you on pinterest. Got a tip from my daughter’s sister in law and it works great! If you need shredded chicken put big hunks in your kitchen aid stand mixer and use the blade. Shreds chicken perfectly!

  18. says

    I made these vegetarian! I put spanish rice, steamed peas, corn and carrots and tofu inside instead of chicken. I also used veggie stock. SO YUMMY!

  19. says

    This is what’s for dinner tomorrow night! I’ve been looking for a good, simple recipe and this sounds like it will fill the bill! Can’t wait!

  20. says

    Found this on Pinterest and had to make it that very night! Note to self: chicken broth is a good substitute for white wine in cooking, but white wine is not necessarily a good substitute for chicken broth, HAHA! The taste was definitely very “winey” but my husband still loved it! I didn’t think it was the easiest thing to make just because of the preparation (then again, I did try to make “caramelized onions” and that took a while), but I imagine the next time will go much smoother!

  21. says

    I made this last night with no changes and it was delicious! I will make some changes to the chicken mixture next time, maybe add an onion and some spices, but this was really good. Even my 2 year old ate it which is a big deal!

  22. says

    I tried these with refried beans and whole grain brown rice inside the tortillas. I also made a dip by layering the beans, rice, and topping with the sour cream sauce. Instead of flour I used corn starch with 1/4 cup cold water then the butter, chicken broth and sour cream. They both turned out wonderful! Next time I think I will try to spice it up and instead of using the green chilis put some salsa inside and some of the sour cream mixture inside as well. Thanks so much!

  23. says

    first off.. Pinterest is my new Love! I found you there… The Enchilada’s are in the oven as i type this. I can already tell they are going to be yummy! Thank You :)

  24. says

    I made these last night and it turned out so yummy! I added taco seasoning mix, half a can of rotel and black beans (drained/rinsed) to the chicken and cheese mixture. I used the other half can of mild rotel instead of the chiles to make it more kid friendly. This will definitely be made again.

  25. says

    Sara.sunshine, I like to toss 3-4 frozen breasts in the crock pot with some broth and let it cook on low all day. I have started adding cumin and taco seasoning while it cooks for some extra flavor. Enjoy!

    • says

      I always use flour tortillas to make enchiladas. usually burritos are not baked like this. It doesn’t really matter, just personal preference. I have noticed that the farther north you get the names of Mexican dishes get confused!

  26. says

    Tried this recipe last night, it was ‘Ok’ it definately needs more spices as suggested by previous comments, even though I did this, it was still a little bland. Next time I would add more spices to the chicken mixture as well as the cream sauce, I will also add green onions to the chicken mixture. My kids said they prefer the other Enchilada recipe I make, so back to that I guess. :-)

  27. says

    I made these last night, and they were really good. I’m an enchilada SNOB, so finding another recipe besides my old “tried & true” is nice! My family really liked the recipe too which is saying alot because they are snobs when it comes to enchiladas as well. I believe that if you think this needs more “spice or flavor” then your palate is probably pretty numb. If you over spice you kill the true flavor of the food. Just my opinion.

    This time I used corn tortillas, but I suggest using FLOUR tortillas. The corn tortillas tend to get mushy and fall apart. Which I’m sure has to do with the amount of liquid in the sour cream sauce. Also, next time I make these I will probably try the half sour cream, half cream cheese suggestion that someone else posted, to cut down on the “liquidity” of the sauce. I also used a can of Rotel instead of just green chilies, so next time I will also DRAIN the Rotel before adding it to the sauce. (probably another reason for the high liquidity. At the end of the day this is a great tasting recipe and it’s definitely a keeper. Not bland at all. P.S. my son liked the way it all blended together when my corn tortillas fell apart, so if I don’t have flour tortillas next time, I may just make it into an enchilada casserole instead of regular enchiladas. ;-)

  28. says

    Wow! I tried this tonight – amazing! I cooked the chicken in the crock pot on high for a couple of hours in chicken broth, cumin, garlic salt, and chili powder. Then shredded the chicken adding green onion, chili powder, cumin and a bit of dried cilantro to the cheese and chicken. I made the tortillas from scratch because we were out and must say. So proud of the way it turned out. :) Thanks!

  29. says

    made these last night. I need to buy another 9×13 pan and double up. They were gone in just minutes! so so so yummy. Thank’s for sharing.

  30. says

    FOR GLUTEN FREE: Use CORN tortillas, Gluten-free all purpose flour (mine’s a bean mix) and make sure your broth is GF as well. YUMMO! Celiac-friendly!

  31. says

    These were fantastic. I’ve never tried making enchiladas before, but these were fairly simple and they were an instant family favorite. We will definitely be making these again, and again, and again. Thanks!

  32. says

    I have made these two times. Once using flour tortillas and once using corn. I think the corn was much better. The flour got way too “doughy” and mushy. But the corn was really good. I also added about a cup of finely chopped onion sauteed in a little butter to the chicken mixture for a little more flavor.

  33. says

    THESE ARE DELICIOUS! I altered the recipe a little bit by using “tommatoes with green chilies” and using cheddar jack cheese instead of monterey jack. LOVE them! Thanks for sharing! (I also found this on pinterest.)

  34. says

    I made this tonight and it was so good, the kids loved it too! I did sauté a 1/2 of a chopped onion in the butter then removed it and let it cool to add to chicken and cheese mixture. I added one more tablespoon to the butter that I cooked the onions in to then make the sauce. I think this added some great flavor. So easy to make too!

  35. says

    I made these tonight. HUGE hit with me & my hubby…. kids not so much. I sauteed some onion & green pepper for about 2 minutes and added it to the chicken/cheese mixture. Thank you for the recipe!!

  36. says

    If the French made enchiladas, this would be it. The sauce is Volute sauce–try bringing the broth (or better yet, the chicken stock) to a boil before adding to the roux for some serious time savings and better thickening.

  37. says

    Oh my goodness..these are awesome! I had to improvise some. I added pinto beans and an onion to bulk it up some and to that I added cumin and chili powder along with the chicken and cheese..substituted greek yogurt for the sour cream..I only had whole grain tortillas which was was worried about..but they turned out GREAT! It was a HUGE hit with the kids and adults! Will be making these often..thanks!!

  38. says

    made these once as is and they were just ok. my sister said she made hers with 1/2 c cream cheese and 1/2 c sour cream instead of 1 full cup sour cream. she said it was really good that way. so i made it again, using the cream cheese, and omg, so much better!!

  39. says

    I want to make them but wonder if I could make a veggie mixture to put inside or if the veg would get too watery. Maybe black beans, onions, some red bell peppers, and jalapenos?

    I guess I could cut down on some of the veggie stock to offset any water that the veggies give off?

    Thoughts, anyone?

  40. says

    Just to clarify: The recipe is called White Chicken Enchiladas. This means it should be made with corn tortillas. Once you use a flour tortilla it becomes a chicken burrito. It’s probably good with either, but a enchilada is typically made with corn (see wikipedia below). Joyful Momma’s Kitchen recipe could have been more specific for those who are unaware of the difference.

    An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. http://en.wikipedia.org/wiki/Enchilada

    A burrito or taco de harina,[1] is a type of Mexican food. It consists of a wheat flour tortilla wrapped or folded around a filling. http://en.wikipedia.org/wiki/Burrito

    • says

      Wikipedia is not a very good source to base anything on, especially Mexican food. Maybe you should lighten up on your definitions, or take a trip to Texas.

    • DD says

      I promise I’m not trying to be rude, I’m honestly curious; are tortillas called soft taco shells in some states? I’ve seen this before & I was wondering if the packaging itself is labeled this way or if it’s just relative to where one lives?

      ~Just curious in Cali

  41. says

    I don’t think it’s that big of a deal…it is absolutely delicious and the details in the name are not what makes it or breaks it…at least to me? Wikipedia…really? lol

    Thanks Joyful Momma for sharing..just found you through Pinterest last week and love your site :0)

  42. says

    Made these for dinner this evening with a few modifications (added..can of rotel tomatoes with green chillies, cumin, chili powder, garlic and some green onion) Awesome recipe!! My family loved them. Thanks for sharing!!!

  43. says

    I made this dish for my family last night; they were a resounding hit! I used B/S breasts and thighs and baked them with a variety of seasonings. I served it with Mexican rice. This was easy to make, devoured in record time and a breeze to clean up after. Thank you for sharing this great recipe!

    P.S. I found you on Pinterest!

  44. says

    I made these gluten-free for my family by using white corn tortillas. There was only one problem….My family was mad that there were no left overs! ;) Yummy!!!

  45. says

    This was good, but we thought the insides needed more flavor…I liked someone else’s idea of sauteing onions with the chicken, but we were also thinking some homemade salsa or at least some chopped up tomatoes and cilantro would be a great addition to the inside as well. Great base recipe, our family just wanted a little more flavor!

  46. says

    Hi, I also found your pic of enchies on Pinterest. Going to try to make them tonight or tomorrow. I was born and raised on the traditional red sauce and everyone who has mine says they’re to die for! Thanks for sharing!
    ~ Stephanie

  47. says

    We love these at my house! We’ve made some slight modifications to reflect our taste- add some sauted corn, green peppers, and onion to the chicken. Season the chicken with cumin, chili powder, and paprika. And sub greek yogurt for the sour cream for a little extra kick- delicious! About to test the recipe on a large group for the Super Bowl!

  48. says

    Love these!! I pre make them for my brother and law and he takes them to work and all of his co workers are jealous! We add extra green chiles to them and sometimes pickled jalapenos. Thanks for the great recipe!

  49. says

    Loved these! I can’t follow recipes, so I did make some changes, but the base recipe itself is great! I used white corn tortillas. Added onion to the chicken as well as pickled jalapeno. I also added about half a cup of Monterey Jack to the sauce along with cumin and pepper. Served with my pico de gallo on top and I am in heaven!

  50. says

    Ive made these twice now. I use leftover crockpot chicken from another meal. Ive made them with leftover salsa lime chicken and leftover cheddar chicken. I also add spanish rice inside. Its a huge hit at my house and an easy, inexpensive way to stretch leftovers.

    Huge hit with my family!

  51. says

    Made this last night. Quick, easy and delicious. Used traditional store bought rotisserie chicken (also used the broth from the chicken in the sauce). Instead of white flour tortillas, I used Joseph’s brand oat bran and whole wheat tortillas and added red pepper flakes and cayanne to the meat mixture and sauce (I love spicy). Will make this again and again.

  52. says

    Gluten free: used penne pasta and gluten free flour! My husband who hates cassoroles loved it. Also, didn’t have green chiles so used green salsa. Yummy

  53. says

    I’m making these, I added seasoning to my chicken (garlic,salt,pepper) and cooked it down with bell pepper and onion.Also added some seasoning to the mixture (basil,cilantro,oregano) Looks yummy!

  54. says

    Much thanks to Sharlablue for the time-saving tip of boiling the chicken broth before adding it to the roux. It worked like a charm! The minute the broth hit the roux, the mixture was already thick and bubbly! Very nice! Thank you again!

  55. says

    This was so, so good! Hubby loved it (and he’s very picky) and took some to friends who were in the middle of a moving day. Big hit! I did add about 2/3 can medium red enchilada sauce to the “sauce” and 2 cans of green chilis. Oh my!

  56. says

    Made these recently, forgot the chiles, but we topped our servings with salsa and more sour cream. Everyone loved it! The boys want 1/2 of the enchiladas to by cheese only next time.

  57. says

    I made this with rotisserie chicken. I sauteed tri-colored bell peppers, added the chicken breast and lots of spices for flavor. Taco seasoning, garlic powder, onion powder all gave the filling tons of flavor. I also added diced hot jalapeno to the sauce with fire roasted diced green chili. I doubled the sauce amount because I do not like dry enchiladas. I used white corn tortillas layering all the ingredients lasagna style. I fed 10 people, they are still raving about the dish!
    I’m wondering how ground beef with the same spices would turn out as a filling?

  58. says

    Do you know how many calories are in this dish? Or maybe how many calories each enchilada would be??
    Thanks so much for this wonderful recipe. I’ve made it a few times and it is delicious!!

  59. says

    Just made this tonight. I hadn’t eaten all day (I know, so bad!) so it was worth the cheat! The husban and kids loved it, and so did I. One of my daughters thought the sauce was a cheese sauce, it tastes like it! I used an already cooked rotisserie chicken from the store and that probably made it even more tasty, as I can never get my chicken to taste that good (cooking impaired) lol! Thanks for the recipe!

    • says

      Just a thought, when I have to boil chicken for use in other dishes, I add 2-3 cubes of chicken bouillion to the water to boost the flavor. When cooking chicken breasts in the crockpot for shredding and use in recipes like this I add a little chicken base, pepper, and other seasonings (depending on what recipe I am using the chicken in)and it comes out very flavorful.

  60. says

    Made this tonight and it was super yummy! I used a rotisserie chicken and added spices to the filling and the sauce as well as some jalapenos (my family likes spicey)! Only change I will make next time is I will use corn tortillas instead of flour – the flour ones were a little think and kind of slimy (still very yummy, but my husband is a texture eater and it threw him off a little!). Over all super yummy – will go in the recipe folder!

  61. says

    Very yummy – Made these this weekend – they were a big hit – Just did the chicken different – I didn’t have time to make my normal chicken so I bought a rotisserie chicken and added a can of rotel to it after shredding the chicken – Yummmmy – Next time I will chop some jalapenos for a bit more kick – but quick easy tasty recipe – Thanks

  62. says

    Made these gluten free using corn tortillas….in the oven right now!! The corn tortillas kept ripping, but I am sure that is a user problem ;) We are new to the whole GF thing and I miss the flour ones, but had to switch for my hubby and daughter. Can’t wait till they are done!!!

  63. says

    Made these exactly as the recipe and we love them. There is only 2 of us now so we split the rest in half and put in the freezer for future dinners. Hopefully they will freeze well. Thank you for sharing!

  64. says

    I just made this tonight! Got the recipe from Pinterest. It was absolutely delicous and incredibly easy! I added chili powder to the chicken mix and garlic and onion powder to the liquid, just as someone suggested. Thank you!

  65. says

    I started out using olive oil instead of butter. Boiled chicken and used a food processor to shred. I also shredded fresh cilantro onion tomatoes and spinach and added it all to the chicken to roll up. the only thing i added to the sauce was chili powder. Turned out good and I was able to get some healthier foods mixed in.

  66. says

    Excellent recipe. Found you through a friend on Pinterest. I am on Weight Watchers so I skinnied this meal down. Tastes great. The only problem I had was the broiling part. I had them in for like 1.5 min and they started to burn. I think I’ll just forgo that part next time, otherwise they are yummy. (I’m eating before the family, so we’ll see what they say) I will make this again, it’s super easy.

  67. says

    I made these last night and loved them. It was like Chicken ala King goes to Mexico. Will definitely do again. Thanks for sharing.

  68. says

    I made these tonight and they were great! I subbed the chicken for ground beef, and used veggie broth instead of chicken. Everything was great, I did add onions to the ground beef and cheese mixture that I cooked quickly in a pan with olive oil! I had a lot of ground beef left over so I sprinkled it on top before the cheese sauce. So good and EASY!! Also the “corn” tortillas that I used had green chillies in them, from Whole Foods, added a good flavor!! My husband loved it! There are zero left overs and it was just him and I!!! Well and my 14th month old son, but he only can eat so much!:)

  69. says

    I’m making these tonight!! The hubby can’t wait!! My main concern is that it may be too spicy for the kiddos? Anyone had this prob or no?? I am going to add some Mexican rice in with the chx along w/ extra seasoning (not spicy), and going to do half cream cheese- half sour cream. ( It always seems as though, to me, cream cheese sometimes takes away a little of spiciness, etc. ) I’m really excited about this recipe, sounds Delish!! And a great alternative to the red!!! Thank you so much for posting!! I’ll comment on how good it was after dinner!! ;)) — if anyone could go ahead and give me some feedback about the spice factor for my kids, I would greatly appreciate it!! (that way I’ll know to make a separate pan for them if need be!) thanks so much!!!

    • says

      These are not spicy in the least. Don’t let the green chillies intimidate you. They are not spicy, just have flavor. My husband eats no spicy food and he and my 2 year old gobble them up!

  70. says

    I made this tonight for dinner. Literally just got up. My husband wants to know when i plan on making this again! Thank you so much for your sharing of your recipes. It helped get us out of a major rut! Super easy and tasty! I served over mexican rice. We are having Taco casserole tomorrow :) Thank you again so very much!

    • says

      I was wondering the same thing. Making them tonight with low fat sour cream. Next time I plan on trying Greek Yogurt…when I get around to it, I’ll come back and let you know :)

  71. says

    my husband took a bite of this and said, “you know when you take that first bite and think, ‘oh yeah. this is a good one……’ yeah. this is one of those.” and it got better the second day as leftovers when the taste had infiltrated everything…. such a good recipe. making it again tonight!

  72. says

    I remember seeing this exact recipe from an old issue of Southern Living, and just as it did then, it cries out for salt and seasoning. I found that simply salting the sauce drastically improves the flavor. That one simple addition would be helpful for first time users!

    • says

      I was wondering the same thing. I want to bring it to a friend who just had a baby, but would have to make it the night before. Thoughts?! BTW, another friend made these for a get together and I couldn’t get enough!!!

    • says

      IDK about waiting until the next day to actually cook them, but when I make them for my family we always have leftovers and both myself and my hubby will take them to work the next day for lunch and they are just as wonderful heated up in the microwave.

    • says

      Yes, that would be just fine. I have taken them to friends in the morning and they just put them in the oven when they were ready to eat that night. May take a smidge longer to heat.

  73. says

    I recommend adding one can, undrained, each of black beans, diced tomatoes/chiles and creamed corn to the shredded chicken for great flavor and a little moisture to help keep the chicken from becoming dry. It’s a family hit every time!!

  74. says

    Hi I am planning on doing these tomorrow, but what.type of chiles where used? I don’t like spicy. So I am wondering do we have to use them!?

    • says

      Go ahead and use the canned chopped green chillies. They are not spicy in the least. My husband doesn’t like anything spicy and he gobbled these up

    • says

      Thank You, those where the type I bought but thought they where going to be too Hot. :) I actually didn’t do them yet. But I am just starting to right now! :)

  75. says

    If you’re from the Mid West somewhere…like Heber Springs, AR (no offense Heber Springs!) …then you might like this type of food.
    But I live in So Cal…and we have the best enchiladas around and even better recipes.

    Sorry this recipe is just “ok” in my book.

    If you need bland…this is for you.

    Although I will say…it is a good recipe to “jump off” from and spice the heck out of it! LOL

    Sorry Joyful Momma :-(

    • Susan B. says

      lol…have eaten ‘mexican’ food in So. Cali….ewwwww. Nothing like Tucson or Phoenix mexican food – all categories!!

  76. says

    These are wonderful! My family and I are enchilada fans from Texas and we’re hard to please and these definitely hit the spot. The original recipe is great for people who don’t like (or simply can’t handle) a lot of spice. But at the same time, it’s a great starting off point for creating something with more flavor. I tend to use a little extra sour cream, as I am a sour cream lover. I also use a small can of rotel along with the green chilis for a little extra flavor. When it’s just the hubby and myself, I sautte some onions to add to the chicken & cheese, as well as throwing in some chili powder and garlic powder for a little extra flavor. With the kiddos around (who are both picky eaters), I more or less follow the recipe. Either way, they are delicious!

  77. says

    I agree with Mipsy Jo, they are pretty bland, but it is a great starting point. Someone sent a pan of enchiladas as funeral food, and they were so good. I think this maybe the recipe, but I’ll have to spice the hell out of it. I like semi spicy food. Maybe try spicier green chilies. It also seemed like the bottom of the pan got pretty dry, maybe pour a little bit of the sauce in the pan before placing the tortillas in. I will definitely try these again with the variations.

  78. says

    Go ahead and freeze these before you bake them and do not add the sauce. Then just thaw and bake as directed or bake from frozen just increase the bake time by 50%. Make the sauce fresh and add it before baking. Enjoy!

  79. says

    Making them now! Cannot wait to try! I did add black beans to chicken mixture as well as a little cream cheese. Found this on Pinterest!

  80. says

    My husband LOVES whenever I make these. I also add several spices to the sauce and chicken. We like our food spicy. We also add spanish rice inside the enchiladas. Lots of tapatio hot sauce sprinkled on our plates as well. :)

  81. says

    If you have trouble getting the sauce thick and bubbly, remember that it will only be a bit thick. It wont be thick like sour cream or a cheese sauce. It will just not be as thin as broth.
    And, If you want to make these in advance, you can make just the enchilladas and either keep them in the fridge for 48 hours or freeze them for up to 3 months. Just add the sauce right before you bake them.

  82. says

    This is almost identical to a recipe I have been making for years…and I do mean years! It is my kids favorite…so much so my 23 yr old son has it memorized and makes often!! A great one to make and freeze to give to a new mom, or to a family in need.

  83. says

    Amazing recipe! :) The whole family enjoys these.

    I always add some salsa to the chicken mix, and make extra sauce cuz we like them saucy!! I also dip the rolled tortillas in the sauce before placing in the pan, to make sure each one gets totally covered, then pour the remaining sauce over top.

    This time I’m using jalapeno havarti cheese, although usually I just use mozzarella cuz it’s what I have on hand.

    I like the idea of adding some black beans to the chicken… trying it this time! Because of the beans, I got 13 stuffed-full enchiladas. :)

  84. says

    Ok, so i never respond to these things, but, i had to tell you how great these were!! I made them last night for some friends and they were sooo yummy. Everyone loved them! At first i was a little put off by the sour cream sauce (i didnt know how it would turn out/taste) but it ended up tasting like queso! It was the perfect sauce. I also added carmelized onions to my chicken and cheese mixture. Lastly, i used both a mexican mix type of cheese as well as this new Mexican Kraft cheese that has jalapenos in it! Phenomenal, really! Mipsy Jo is crazy! You can tweak it to however you like.

  85. says

    Ok, so i never usually comment on blogs, but i had to let you know how great these were! I made them last night for some friends and everyone kept saying how yummy they were! At first, i was a little skeptical about the sour cream sauce, but it ended up tasting like queso! YUM! I also added carmelized onions in my chicken/cheese mixture (because i love onions). Finally, in addition to the mexican cheese blend i used, i also found a new Kraft cheese, made with philadelphia cream cheese and it has jalapenos in it! Great recipe, and you tweak it to your hearts desire. You don’t have to live in SO CAL to make great dishes.

  86. says

    Todd, I like to microwave my tortillas slighly between two damp paper towels. This works well to keep them soft and able to roll up easily without cracks or breaks

  87. says

    Have any of you tried to freeze these? I’ve made them before and we LOVED them (thank you Joyful Momma!). I’m sure they would do fine, just wondering if anyone has tried? I’m working on preparing some freezer meals before school starts back up and things get crazy (I’m a school teacher and and small business owner). Thanks so much! :)


  88. says

    I’ve made these twice now and we really enjoy them! They’re my new favorite “white enchiladas”. I followed the recipe except that my cheese was colby jack mixed instead of just jack. Tonight I added chopped green onions as a garnish when I served them. Thanks for the recipe!

  89. says

    I’m making these right now can anyone who has made theme already pls tell me is the cream a lil on the thin side ? It’s like the consistency of cream of chicken soup! Is this right?

  90. says

    These do really well in the freezer for 2-3 months. I assemble them just as I would before baking, drown them in the sauce, let cool a smidge, double wrap in heavy duty foil and label to freeze. Thaw in fridge day before eating them and then cook according to normal instructions. The sauce may be a little more thin after freezing, so if you prefer, freeze without sauce and make that fresh. Pour it over the frozen burritos and bake until hot in the center

  91. says

    Thanks for the recipe. I, too, am a spice-aholic, so I added a few items to the chicken and the sauce. My husband ate too many of the tortillas, so we didn’t have enough and only made a batch of 6. But when he came in the house he said it was the best smelling thing he’d ever smelled. He’s not usually one for hyperbole, so I’ll take it that he liked it.

    Things I’ll change for next time would be to grease the pan. I lost half of all the tortillas to the bottom of the pan. Also, I might mix up the cheese. I only had Manchego and Parmesan, so I used a combo of the two.

    While I, personally, thought the recipe was okay (I’ve never cared for enchiladas, to be fair), my picky and hard to please husband loved it.

  92. says

    Made this for dinner tonight. Used boneless skinless thighs, marinated them in mojo for a couple of days before hand, and used the stock from cooking them as the chicken broth – they were amazing! Thank you so much!

  93. says

    The sauce does freeze well without the sour cream. Add in the sour cream after reheating the sauce to use on day of cooking. Thank you for sharing freezing tips here too. I plan to make at least one pan of this to freeze in preparation for the newborn days after our third baby is born next year….

  94. says

    These were SOOOOO good. I made them exactly as written, except I used more chicken and cheese to fill the tortillas, and still only had 8 at the end, then put more mont. jack. on top. I used shredded chicken from a whole chicken I boiled, and the broth it produced. Delicious. Served it with fresh tomato salsa (martha stewart) and homemade guacamole, plus cilantro, sour cream and shredded romaine. Plus black beans on the stovetop with cumin, salt, pepper. And tortilla chips. This is my new enchilada recipe : )

  95. says

    oh, I also made these, sauce and all, the night before I cooked them. I put them in the oven straight from the fridge, short of “warming time” on top of the oven while it preheated, and cooked them for about 40-45 minutes. I skipped the broiling step altogether, and they were nice and golden.

  96. says

    Wow! This was very successful. There’s none left after our little Labor Day get-together. I liked the idea of cooking the chicken with some spices, but getting a rotisserie chicken was so much easier. I purchased the rotisserie chicken, shredded it, and then mixed it with the suggested cumin, black pepper, and garlic powder. Also, for the cheese inside the tortillas, I substituted shredded pepper jack. I also used a little extra sour cream and jack cheese for the top. Delicious!

  97. says

    I normally make my enchiladas with a red sauce. Well, I made these tonight and they are so good! My 2 year old even gobbled them up. I added some of the sauce, extra sour cream and green onions to the chicken/cheese mixture. The sauce is so yummy. I can’t wait for leftovers tomorrow!

  98. says

    I’m from Texas where we know good Mexican food & my family and I really like this recipe. Maybe So Cal people are so spice drunk they think everything should be drowned. Not offense So Cal people.. just sayin.

    I will say the ONLY thing I added was some onion (for hub) & a little Adobo seasoning to the sauce & chicken mixture. Not alot though. Most people tend to add or leave ingredients out of recipes according to their tastes, these are not set in stone ingredients ya’ll. Do what you like! Sheesh.
    Great “jump off” recipe Joyful Momma! ;-)

  99. says

    I’ve been making this recipe since last year and it is one of our favs! My husband has been out of town for 3 wks and will be back tomorrow….I asked him what he wanted for dinner, knowing he’d want some good homecooking…it’s no surprise that these WONDERFUL chicken enchiladas are his pick!! Thank you SO much for sharing this recipe…we have four children, 2 are very picky and they LOVE IT!! As anyone with a big family knows it’s hard to please everyone—this recipe isn’t only a “people pleaser” it’s an “everyone pleaser” thanks again!!
    Oh yeah- and for anyone that says this recipe isn’t great, I believe it may be your cooking skills, not the recipe ;)

  100. says

    Not like you haven’t had a million people tell you how oh-so-yummy these enchiladas are! I featured them on my blog as part of my Pinterest-ing Meals Challenge after doubting the recipe a little…while I’m a big fan of canned green chilis, I didn’t think there would be enough flavor with so few ingredients. But WOW! Without being “spicy”, they are so amazing and flavorful!! My husband voted them “best enchiladas” and I’ve since shredded my old recipes. :) Thanks for this easy, inexpensive, winner of a dinner!

  101. says

    Only change I made was diced onion to the chicken/cheese mixture and some cumin and black pepper to the cream sauce. This is the best thing I’ve ever made!!! Thank you!!!

  102. says

    These looked good and my boyfriend like them – I on the other hand was not crazy about them. The chicken and cheese mixture inside was good (I grilled my chicken in the george foreman with some chili powder and garlic salt) but the sauce was not for me. Next time I’ll mix he green chilis in with the chicken and top with green enchilada sauce and cheese.

  103. says

    Delicious! I made my chiken in the crock pot in the morning and added: sliced onion, clove of garlic, chili powder, cumin, red pepper flakes, cayenne pepper, salt, pepper, chicken broth and jar of salsa verde. I let it cook on low all day and when I got home, all I had to do was make the sauce! I also added some fresh cilantro to the chicken mixture at the end. Lastly, I added more green chilis to the sauce. Delicious and easy!

  104. says

    Made this tonight added sauteed onion and garlic to the sour cream sauce along with cumin and paprika.will add some jalapeño next time. Regarsless my family inhaled it, I work full time, my husband is a full time student I remade it yesterday. Great quick dinner:)

  105. says

    I seasoned my chicken, Pioneer Woman style (for her chicken tortilla soup) and used that chicken for this recipe. I loved these! So good and fairly simple. I’ve been looking for a white enchilada recipe since I hate the traditional red enchilada sauce. Thanks!

  106. says

    i’ve made these for 20 years only with 2 changes – i add creamed corn to the chix on the inside and instead of having to cook the flour/chix broth I use cream of chicken soup and salsa to cover the top

  107. says

    My whole family loved this, even my picky eaters but I didn’t like it. I am big on texture and I felt like the tortillas were slimy. I ate the insides of the enchiladas. Tried it again as leftovers and the sliminess makes me want to gag. What did I do wrong?

  108. says

    My mother is an AMAZING cook so anytime I make something to share with her and my step-father for dinner I fret about whether or not they will like it. Most of the time I get a thumbs up but never get a request for the recipe or leftovers but not this time. She not only asked for the recipe but had seconds AND took the 1 leftover enchilada that everyone was to stuffed to eat! The only thing I did different was to use some boneless skinless chicken breasts I seasoned with a zesty Cajun spice blend and sauteed. Will definitely become part of our regular rotation. Thanks so much for sharing!

  109. says

    Reading your blog is like grocery shopping while hungry…I WANT TO MAKE ALL THE THINGS! haha :)

    Found you via Pinterest, can’t wait to try this recipe tonight!

  110. says

    This is the best recipe!! My hubby doesn’t do mex-food, but we tried this and it’s his most requested meal now! We did spice up the chicken – we fix it in the skillet with a packet of taco seasoning, then cool/chop and mix with the cheese for the enchilada filling. They are even great as leftovers – not pretty, but just as yummy as day one! Visiting your post again today since this is on the menu for tonight’s dinner! Thank YOU!!

  111. says

    SOOOOOO good! I seasoned the chicken well before putting it in the tortillas….garlic powder, chili powder, cumin, salt, and pepper. I had a little too much sauce so it made the tortillas soggy. Not sure why, so next time I’ll only use half BUT they were still AMAZING! Thank you!

  112. says

    I just made this and I must say its soooooo good. I will def. make this again. :) I used shredded mozzarella and serano hot peppers and I didnt have flour so I used Hungry Jacks pancake mix the one that you add eggs and oil glad it worked well lol.Thanks again for the recipe.

  113. says

    I made these last night and I’m soooo glad I finally found an enchilada recipe that is good and everybody likes! I did add some spice to the chicken, but other than that I didn’t change a thing. I’ve tried making enchiladas in the past and they were gross. This is definitely a keeper, thanks!!

  114. says

    I found this recipe on pinterest and I (the non cook of the family) made these last night, I did add some spices and onion to the chicken mixture and the husband LOVED this. Thanks so much for sharing the recipe!

  115. says

    I’ve made these 3 times so far, so I thought I’d come back and leave a comment. They are delicious!

    I chop up green onions and add to the chicken and cheese mixture when rolling the enchiladas.

    I also chop up a whole jalopeno and add to the sauce – we like a little bit of heat, but the 1 jalopeno doesn’t make it too spicy at all. I might consider 1 1/2 or 2 jalopenos next time. Those of you who are worried about the green chilis – don’t be! They are extremely mild.

    I make my chicken in the crockpot, using my all time favorite chicken taco filling recipe – 2 – 3 lbs of chicken breasts on the bottom of the crockpot. Two scoops of taco seasoning mix sprinkled all over, and one can of rotel tomatoes on top. I cook on low until its done. This makes enough chicken for a double recipe.

    Just wanted to share my suggestions – love the recipe, thank you Joyful Momma!

  116. says

    Made this last night and we loved it! Thank you for sharing this recipe! I was concerned it would be bland,but, it wasn’t! The broth in the sauce makes it! Will be making again soon! Affordable, easy, and delicious!

  117. says

    Made these last night and my husband I both loved them! I am from New Mexico and live in So Cal so I was concerned they would be bland. They weren’t at all! The sauce is great! The recipe is great! Affordable, easy and delicious! Thank you for sharing this recipe!

  118. says

    I’ve made this several times. EVERYONE I’ve served them to loved them!!! These are the best enchiladas I’ve ever had. I also spice up the chicken when mixed with the cheese. Awesomeness!!!

  119. says

    I have made these for years. Have never added the chicken stock. This is one of our favorites. I used to make a casserole using the same ingredients, but I would tear the flour tortillas into small pieces and just mixed everything together and put it into a
    buttered casserole dish and topped it off with a layer of cheese. You can also layer it like lasagna. Just a couple of ways to add a little variety.

  120. says

    We enjoyed this recipe. It wasn’t overly spicy which is perfect for my family. They enjoyed the cheese and sour cream sauce so much better than the red sauce. Thank you for sharing this recipe. Will definitely make again.

  121. says

    OMG! These were awesome! The only thing I changed was to make additions. I added 1/4 cup of fresh cilantro to the chicken and then I added a handful of fresh sliced mushrooms on top of them before I added the sauce! It was divine!

  122. says

    we enjoyed these tonight and will be making them again, My picky daughter (17) would
    rather have a wrap from Mcdonald’s but this just might keep her home for a meal…
    Carol N<><

  123. says

    I made these and I spiced up the chicken meat but for the most part cooked it as listed. We LOVED them!
    Thanks for sharing such an easy and tasty recipe :)

  124. says

    this was delicious!!! i subbed corn tortillas and made it a layered dish more like a lasagna. the sauce is awesome!!!! i recommend you definitely use the cumin garlic and salt in the chicken mixture and add in a little of the sauce in each layer. i came straight from the dinner table to write my review because it was so tasty! thanks!!

  125. says

    It was interesting to see a Kindle ebook with a single recipe – this one! – on sale at Amazon. White Chicken Enchiladas (Recipe Singles) [Kindle Edition] by Argentina Puckett. It’s a basic “copy and paste” job with an asking price of 99 cents.

  126. says

    Flavors bland, but has potential. I doubled the amount of chicken. Will try seasons suggested. Chilis not spicy just added extra level of flavor consider a work in progress

  127. says

    I am going to try these but substitute Trader Joe’s green enchilada sauce for the canned green chilis- it has green chilis and tomatillos in it and it is SO good. I have just been eating it on eggs but wanting to make enchiladas with it- I think this would do the trick.

  128. says

    So I altered this recipe after making this many times. My family loves the recipe as is, but the rolled enchiladas are kind of difficult for my little ones to eat. I used this same exact recipe for the sauce but instead made a casserole dish with penne pasta. I made shredded chicken in the crockpot (4-6 chicken breasts, a taco seasoning packet, and 1 cup of salsa, cooked for 6 hours on low, or until chicken shreds, sometimes I add a can of black beans as well for extra fiber because my kids don’t complain about it) then I layered cooked penne pasta 1/2 cup shredded cheese and half of the chicken then made another layer with the rest of the noodles,chicken and cheese. I poured the prepared sauce over the top then topped with a bit more cheese and baked for 20 min. Absolutely fabulous!!! and much easier for little hands.

  129. says

    Made these last night and was so disappointed. Sauce was basically tasteless, and even though I added onions, green peppers, cumin, and cayenne to the chicken the enchiladas were so, so bland. There are much better recipes out there.

  130. says

    I have had this recipe saved for months now and finally got to making it. I know you have heard this already but this recipe is not only easy to make but amazing. The sour cream and chilies really add to the sauce. I definitely agree that one must have the heat on low before adding it so it does not curdle (not from personal experience). I used canned chicken and corn tortillas and I do think the flour tortillas would not have broken apart as easily but it was tasty none the less. Would make again and recommend.

  131. says

    I just made this and it was super yummy! I cooked the chicken in the crockpot all day with a can of rotel. Really yummy. I used corn tortillas (I think flour ones make them too mushy), and I added a bit of garlic powder, cumin and paprika to the sauce. Also added diced red bell pepper just because. A note of warning if you’re going to use corn tortillas: you MUST dip them first in either simmering chicken broth or enchilada sauce or they will break! I was lazy and skipped this step and they were a mess (but still delicious). Traditionally you would actually fry them lightly in oil, but dipping them in chicken broth is a bit healthier. :) Thanks for a tasty creamy recipe without cream of chicken soup!

  132. says

    Found this on Pinterest and made this weekend (and blogged about it)! These were definitely sooo yummy (as everyone else has already said), and relatively easy. I used a Publix original rotisserie chicken for the meat, and shredded the entire bird (without paying attention to the amount). I also added about an extra cup of cheese to the top. I was told by my mother multiple times, “You can make these whenever you want!”

  133. says

    Hi, I’m commenting on your first statement regarding this recipe (which looks awesome!) )” This recipe calls for diced green chilies. Don’t let that fool you, these are NOT spicy in the least.”) I’d like to say, sorry…that’s not necessarily true. I was born and raised in New Mexico, home of green chilis and if you purchase canned “mild” green chili’s no, they aren’t hot at all (so if you go that route, your statement is true but you didn’t specify to buy mild chilis.) However, if you happen to be using fresh green chili’s they can be quite hot so be careful with them. I use fresh roasted green chili’s in my enchiladas and it’ll make you sweat. So, to ensure your enchiladas aren’t hot purchase canned diced green chili’s with “mild” on the label because even the canned ones range from mild to hot ;-)

  134. says

    Somebody posted this on facebook and i had to try these…..I am also adding some sauce to the meat and cheese mixture. My husband likes spicy and not so much me so I am putting jalapenos in half of the enchiladas. boiling the chicken breasts now…..keep posting great recipes and I’ll keep trying them

  135. says

    I love these enchiladas! Mods: I use corn tortillas, & rice flour to make it gluten free. I add diced tomatoes, thin sliced onion, sliced bell peppers to the filling and use greek yogurt instead of sour cream :)

  136. says

    I made these exactly according to the recipe and they were a hit! Yummy! I’ve had this bookmarked in my pinterest account for some time now. I should have tried this recipe sooner! Thanks for sharing!

  137. says

    Great basic recipe. Here is my version of this recipe that makes the chicken filling more flavorful and moist. Enjoy!

    Lynaya’s White Chicken Enchiladas
    (AKA Enchiladas Suizas)

    Chicken (can be made the day before and refrigerated)
    1 jar Goya Salsa verde (or a large jar of any salsa verde)
    2 pounds chicken breast or chicken tenderloin
    1 finely diced red onion
    2 heaping tablespoons of minced garlic
    1 packet taco seasoning
    2 tablespoons lime juice

    • Thaw chicken if it is frozen. Cook all ingredients together on low in a crock pot for 2.5 hours, or until shred-able. When done cooking, DRAIN chicken and shred by hand. Another option is to place all filling ingredients along with the chicken in a stand mixer. The mixer does a great job of shredding the chicken in seconds if the chicken is cooked correctly.

    Cooked chicken (see above)
    1 (4 oz) can diced green chilies (these are not spicy at all, just tangy)
    ½ can diced jalapenos (if you’d like to add a bit of spice)
    1 cup shredded mild cheddar, or shredded Mexican Mix cheese
    1/3 cup of prepared sauce (see below)
    1/2 bunch green onion, finely sliced

    • Mix all ingredients together by hand or place in a stand mixer to shred chicken and incorporate other ingredients.

    4 Tbsp. butter
    4 Tbsp. flour
    2 cups chicken broth
    2 teaspoons Goya Adobo or basic chicken seasoning
    1 can diced green chilies (these are not spicy at all, just tangy)
    ½ can diced jalapenos (if you’d like to add a bit of spice)
    1 heaping cup sour cream (or greek yogurt)
    1/2 bunch green onion, finely sliced
    (set aside 2/3 cups of prepared sauce)

    • In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. REMOVE FROM HEAT and stir in remaining ingredients.

    8 mid-sized tortillas (I like whole wheat)
    1 to 2 cups shredded cheddar, or shredded Mexican Mix cheese
    Prepared filling
    Prepared sauce

    • Preheat oven to 350 degrees. Grease a 9×13 pan. Spread 1/3 cup prepared sauce over the bottom of pan. Divide filling into 8 equal parts. Place filling inside tortilla, roll, and place horizontally in pan. Pour remaining prepared sauce over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

  138. says

    these are amazeballs. Yes, I actually used that word. I added a little cayenne to add some heat and my husband threw a few jalepenos on top. These will be a staple at our house.

  139. says

    just made these today… i thought they were super creamy i did change the sour cream to mexican cream it was waaay better and also spicier chiles and i also used the chicken that is cooked from the store and they were so moist… i also doubled the cream though so it could be creamier

  140. says

    Hey Mipsy Jo, I live in Arizona and am married to a mexican. I make lots of authenic mexican food. That doesnt mean that just because these are called * enchiladas* that they cant be a nice family dinner once in awhile. I made this and my grandson loved them. If my 4 kids were still young, I would be making these for dinner at least once a month, they were delicious!

  141. says

    Thanks for the recipe! I recently discovered that I have a soy intolerance/slight allergy, so I can’t have store-bought enchilada sauce. The flour, butter, and (soy-free) chicken broth sauce was an excellent alternative!

    I made a few changes to suit my palate, and had great results. I added a couple spoonfuls of cumin, chili powder, and lime juice to the chicken while I cooked it (I would’ve marinated the chicken in this, but I didn’t want to wait). I used half pepper jack cheese and half sharp cheddar. Also, I added about 2Tbs of chopped jalapeños and some of the juice they were in to the chicken/cheese mix along with more chili powder, cumin, and lime juice. The outcome was delicious! The lime adds just enough zest and the jalapeños and chili powder add just enough heat to balance the cream sauce.

    Next time, I think I’ll add corn, black beans, and possibly mexican-style rice to the enchiladas. I want to make these again soon!

    Thanks again,


  142. says

    Thanks for the recipe! I recently discovered that I have a soy intolerance/slight allergy, so I can’t have store-bought enchilada sauce. The flour, butter, and (soy-free) chicken broth sauce was an excellent alternative!

    I made a few changes to suit my palate, and had great results. I added a couple spoonfuls of cumin, chili powder, and lime juice to the chicken while I cooked it (I would’ve marinated the chicken in this, but I didn’t want to wait). I used half pepper jack cheese and half sharp cheddar. Also, I added about 2Tbs of chopped jalapeños and some of the juice they were in to the chicken/cheese mix along with more chili powder, cumin, and lime juice. The outcome was delicious! The lime adds just enough zest and the jalapeños and chili powder add just enough heat to balance the cream sauce.

    Next time, I think I’ll add corn, black beans, and possibly mexican-style rice to the enchiladas. I want to make these again soon!

    Thanks again,


  143. Jim Vrioni says

    I made these for dinner one evening and my wife said that it was the best “Mexican” type food she has ever had. I dredged the tortillas in enchilada sauce before stuffing them with the chicken mixture (to which I added more diced green chilis) ; the result was absolutely fantastic! Thank you for the recipe and for sharing it on Pintrest.

  144. courtney says

    I found this a whike ago and my husband literally requests it once every couple of weeks and every time we have a guest over and every holiday work dinner…. ahhh the list goes on for reasons to make such a delicious dinner. Off to the store because the husband has yet again reauested this for his holiday work lunch!! It’s away of life, some what close to an obsession. Thank you!!!!

  145. alison says

    Now following you on Pinterest. This recipe is amazing. Got a lot of comments. I cooked the chicken using onion, garlic and cumin as well as adding rice and black beans to the filling. Even by using low carb soft tacos, rice, black beans and light sour cream, it was easy, filling and flavorful

  146. BH says

    Loved the recipe, but one minor suggestion. Before melting the butter, take the flour taste away by browning your flour for 1-3 minutes. then start the recipe

  147. Natalie says

    Tonight’s dinner. Tried it with corn tortillas and instead of butter used milk, added minced garlic, and instead of rotisserie chicken I used chicken breast w/salt free Cajun seasoning, next time I will sub the flour with milled flax seed to make it GF (didn’t think about that till after the fact

  148. sarah says

    I made the recipe exactly as stated and I’m sorry to say it was incredibly bland and not very good at all. I have several go-to enchilada recipes for both red and green sauce and this recipe did not compare :( I’m so bummed because it seemed great in theory! The chicken definitely needs something to liven it up, but the sauce does as well… it just tastes like a very bland cream sauce.


  1. […] I went to see the Green Smoothie Lady, and I remember her calling canned cream soups “cream of poison soup”. I giggled. It is in so many of our recipes and everytime I open a can, I think…poison! I used to use canned cream soup in my enchiladas until I came across this scrumptious recipe that is can soup free!  These just might be the best White Chicken Enchiladas you have ever had! Click on the link and try them for yourself! Joyfulmommaskitchen […]

  2. […] Chicken Enchiladas with Green Chile Sour Cream Sauce - Another crowd-pleasing weeknight dinner. (Although my picky little guy apparently “hates cheese” and only ate the chicken out of the middle.) These are nice enough to serve for company. We served the enchiladas with corn and cheesy salsa rice (minute rice cooked with 1/2 water, 1/2 salsa and with a few cubes of Velveeta stirred in at the end). Image Credit […]

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